Servings: 6
Olive oil
3 tbsp.
1 yellow onion, chopped
2 cloves, minced
Dried apricots
1/3 cup
Red lentils
1 ½ cups
Chicken stock
5 cups
3 plum tomatoes, peeled, seeds removed, diced
Ground cumin
½ tsp.
Dried thyme
½ tsp.
to taste
Freshly ground black pepper
to taste
Fresh lemon juice
2 tbsp.
Apricot Lentil Soup
15 m
1 h 5 m
Ready in:
1 h 20 m
  • Heat olive oil in a saucepan. Add garlic, apricots, and onions, sauté until tender.
  • Add chicken stock and red lentils. Turn heat down to low, simmer for 30 min.
  • Add diced tomatoes, thyme, cumin, salt, and pepper. Let simmer for 10 more minutes, then add lemon juice.
  • Ladle half of the soup to a blender of a food processor, blend till smooth. Pour back into the saucepan. Serve hot with brown bread and butter.